Peach Tatin or Peach Upside Down Cake features a sour cream cake and the caramelized peaches become super soft and buttery during baking.
Tatin is typically a dessert that involves caramelized apples covered with cake batter, baked and then inverted. Peach Tatin or Peach Upside Down Cake is an interpretation that features a sour cream cake and the caramelized peaches become super soft and buttery during baking. I used some of the last fresh peaches I had as peach season is ending but you can use frozen with equally delicious tasting results. Be as sparing or generous as you’d like with your peach ring when assembling.
The sour cream cake is dense yet moist and would be a perfect Fall dessert or served in place of a coffee cake for brunch. The little hint of ginger mixing with the cinnamon in the cake adds a nice “peppery” bite. Don’t skip it. You will love it.
A few modifications you could try are; feel free to substitute plain Greek yogurt for the sour cream and if you have extra peaches after creating your ring, you can always chop them up and add to the batter at the last minute.
Also, I realize many of you might not have a 10-inch cake pan. Just use the largest round cake pan you have. If using smaller than 10-inch, however, you should leave out about 1/2 cup batter so it does not overflow. This cake does not rise incredibly, so leaving out just this small amount will be perfect.
Peach Tatin or Peach Upside Down Cake
For the Caramel Peach Topping:
Prepare the Topping:
- Combine 2 Tablespoons water and 1 cup sugar in a medium saucepan and heat over medium heat, stirring until the sugar dissolves. Stop stirring and increase the heat to high. Cook until the mixture turns into a golden caramel, about 3 minutes. Remove the pan from the heat and immediately whisk in the 5 Tablespoons butter, one piece at a time. Be careful when you do this as the mixture will bubble up furiously. Very carefully pour the hot caramel into the bottom of the prepared pan. It will be rather thick. Just spread as close to the sides as you can. It will spread more during baking.
- If using fresh peaches, cut 4 peaches in half and discard the pits. Cut each peach half into 6 wedges. Arrange a circle of peaches, overlapping them slightly. Arrange another circle of peaches in the center, facing the opposite direction, covering the caramel completely.
Make the Cake:
- Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10 x 3-inch round cake pan (don't use a springform pan, or the caramel might leak out during baking). Line the bottom of the pan with a round of parchment paper and grease the paper.
- Sift together 1 ½ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon ginger and ¼ teaspoon salt into a medium bowl, whisk to combine and set aside.
- In a small bowl, stir together 1 cup sour cream and 2 teaspoons vanilla extract; set aside.
- In a mixing bowl, beat 9 Tablespoons butter at medium-high speed until creamy, about 1 minute. Gradually add 1 cup sugar and beat at high speed until the mixture is lightened in texture and color, about 2 minutes. Reduce the speed to medium and add 2 eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. At low speed, add the flour mixture in three additions, alternating it with the sour cream mixture in two additions and mixing just until blended. (Do not over mix this batter.)
- Spoon the batter in large dollops over the peaches, then smooth it into an even layer. Bake for 40-45 minutes, until the cake is golden brown and springs back when lightly touched. Set the pan on a wire rack and cool for 10 minutes.
- Run a thin-bladed knife around the edge of the pan. Using pot holder, very carefully invert the cake onto a cake plate or platter. Peel off the parchment paper if it doesn't stay in the pan and re-arrange any peaches that may have become loose or that stayed in the pan. Serve warm or at room temperature.
- Store in an air tight container at room temperature up to 2 days, or refrigerate for up to a week. Bring to room temperature before serving.
Recipe adapted from Trish Boyle’s The Cake Book. This is a great book you probably need to have in your kitchen library.